Recipes and Stories

6 January 2018: Fish Fillets Baked with Orange, Ginger, and Sherry

January 6, 2018

Tags: Christmas Entertaining, Christmastide, Holiday Cooking, Epiphany, Feast of the Epiphany, Twelfth Night, Fish, Baked Fish, Grouper, Sea Trout, Sea Bass, Fish, Fish Fillets

Fish Baked with Orange, Lemon, Ginger, and Sherry and finished with a butter sauce made from the cooking juices
Today is the Feast of the Epiphany, commemorating the visit of the Wise Men to the Christ Child. It marks the end of the twelve days of Christmastide and, since the wise men arrived bearing gifts, is in some traditions the day that presents are exchanged.

Where Christmas day is considered the first of those twelve days, the Eve of Epiphany (January 5) is when “Twelfth Night,” the last hurrah of Christmas, is celebrated, but where the twelve days begin on the day following December 25, the twelfth day is actually feast of the Epiphany.

Since I didn’t grow up in either tradition, we’ve sort of made up our own in our house, and will celebrate our Twelfth Night this evening. (more…)

29 January 2016: Pompano à la Palm Beach

January 29, 2016

Tags: Classic Southern Cooking, Florida Cooking, Florida Citrus, Grapefruit, Oranges, Pompano, Fish Fillets

Pompano à la Palm Beach reflects the simple elegance of the old resort town's glory days
One of the great hallmarks of classic Florida cookery is the pairing of its celebrated citrus and abundant local fish. This was especially true in the old resort towns of the east coast, where the fruit began to come into season just as the wealthy snowbirds arrived to escape the harsh winters of the Northeast and play in the sunshine.

An especially lovely example is Sautéed Fish Fillets Palm Beach, which is really nothing more than an adaptation of a French classic, sole à la meunière (whole or filleted sole sautéed in clarified butter). (more…)